We were given three samples of olive oil with cubes of rosemary bread. All were good. The fig and gorgonzola tart was tasty, but covered in arugula and slices of prosciutto, which seemed a little off-topic to me. Overall, it worked well. The tuna carpaccio was sliced thinly enough to be translucent. I was immediately hit by the sesame oil, but it didn't last too long. The toasted nuts (hazelnuts?) were a nice touch. The zucchini carpaccio needed more citrus and maybe a little more salt, but was serviceable.

The Riviera Salad was quite nice. The shrimp and salmon ceviche in it were lovely. At the bottom of the salad sat an olive oil-and-ricotta-covered toast upon which the salmon was placed, sort of like a Mediterranean lox and cream cheese.

Service was good. Our waitress was very sweet and friendly. The table next to us had ordered coffee with their meal and it didn't arrive until they had asked several times and even then it didn't come until they were practically finished.

Tables are very close together. The wicker chairs needed lower back cushions: I was reclined so much it felt like Passover. Also, if you possess a generous booty, you may need some of their famous olive oil in order to get in and out of the chairs.

Overall, it was worth the trip. Who else has been their since the opening?

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy

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Basic Boneless Roasted Leg of Lamb

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.